MEXICAN STREET CORN POTATO CASSEROLE

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As with all my dishes this whole instruction is of course vegetarian, protein free, and needs simply six straightforward ingredients. sensible tasty food that's not difficult to create. That’s what it’s all concerning, guys.


Of course, this new instruction isn't my 1st wrestle a potato casserole. I actually have the lovely classic vegetarian Potato Casserole or the additional fiery tasting Thai inexperienced Curry Potato Casserole. You don’t need to miss those either!

If you're presently enjoying the wonder of summer, you'll be payment loads of your time outside. What I noticed  is that this can be additionally the time of the year once additional and additional food stands take up business here and there. What I noticed  is that they usually serve plates with Mexican street corn. after all I got intrigued by that. essentially it's grilled corn with a mix of mayonaise and bitter creme. This isn’t dairy farm free or plant primarily based, however i assume that abundant was obvious anyways.


I have to admit before my vegetarian days I may inhale the aroma of this. and possibly i'd have eaten  the salad dressing bitter creme mixture with simply a spoon in order that typically nothing would be left for the corn.

So there's one thing magic within the air concerning street food for real, are you able to see my excitement. I hope you all already feel the magic concerning this Mexican Street Corn Potato Casserole. It’s street food galvanized, tasty, summery, light, creamy, invariably satisfying, seriously habit-forming, super simple Associate in Nursingd an exciting twist on food.




INGREDIENTS


  • 2 corn cobs, peeled and roasted or grilled
  • 1 lb potatoes, peeled into slices pre-cooked
  • 1 batch Vegan Cheese Sauce
  • 5 cloves garlic, peeled
  • 1 bell pepper, diced
  • 2 tsp cumin
  • salt, pepper to taste

INSTRUCTIONS


  1. Combine all the ingredients from the vegan cheese sauce in a blender. Add extra garlic and cumin and process until smooth.
  2. Assemble the Casserole: start with a layer of potatoes, season with salt and pepper. This is important! Follow this with bell pepper plus corn, then a good amount of sauce. Repeat this until potatoes and bell pepper are used. The last layer should be sauce and a bit of corn. 
  3. Bake this all for 20 minutes at 410°F and enjoy.


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